WO2023119163A1 - Compositions comprenant une protéine bactérienne - Google Patents

Compositions comprenant une protéine bactérienne Download PDF

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Publication number
WO2023119163A1
WO2023119163A1 PCT/IB2022/062552 IB2022062552W WO2023119163A1 WO 2023119163 A1 WO2023119163 A1 WO 2023119163A1 IB 2022062552 W IB2022062552 W IB 2022062552W WO 2023119163 A1 WO2023119163 A1 WO 2023119163A1
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WO
WIPO (PCT)
Prior art keywords
composition
protein
blend
casein
oil
Prior art date
Application number
PCT/IB2022/062552
Other languages
English (en)
Inventor
Kartheek ANKELLA
Megan Jones
Aharon Eyal
Bryan P. Tracy
Alon Karpol
Original Assignee
Superbrewed Food Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Superbrewed Food Inc. filed Critical Superbrewed Food Inc.
Priority to CN202280085743.6A priority Critical patent/CN118450817A/zh
Priority to AU2022419536A priority patent/AU2022419536A1/en
Publication of WO2023119163A1 publication Critical patent/WO2023119163A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms

Definitions

  • the present invention in at least some embodiments, relates to homogeneous compositions comprising protein, wherein at least 1 wt% of a total protein content is bacterial protein; and a carrier selected from the group consisting of water, oil and a combination thereof, wherein a total protein content in the composition is at least 25 wt% or wherein the composition comprises at least one animal protein and a total protein content in the composition is at least 5 wt% of the total composition.
  • Proteins are molecules essential to the structure and function of all living organisms. Protein sources include meat, casein and whey (milk proteins), gelatin, soybean, yeast, and grains.
  • Analogues of dairy and meat products are known in the art and are becoming increasingly in demand by consumers such as those suffering from lactose intolerance or due to ethical considerations regarding exploitation of animals by the dairy and meat industries and environmental impact of animal farming.
  • Dairy analogues such as non-dairy cheese analogues, generally based on vegetable proteins, are known in the art and are becoming increasingly in demand by consumers such as those suffering from lactose intolerance or due to ethical considerations regarding exploitation of animals by the dairy industry and environmental impact of dairy farming.
  • Known milk analogues such as almond milk, have low protein contents as compared to animal milk, while known cheese and meat analogues commonly have undesirable flavors and/or textures.
  • composition comprising
  • a carrier selected from the group consisting of water, oil and a combination thereof, wherein said composition is homogeneous, and wherein
  • a total protein content is at least 25 wt% of the total composition
  • composition further comprises an animal protein and a total protein content is at least 5wt% of the total composition.
  • a food ingredient comprising the composition as disclosed herein.
  • a food produce comprising the food ingredient as disclosed herein.
  • an analogue of an animal- or plant-derived food product comprising the composition as disclosed herein.
  • FIG. 1 is a schematic representation of a method in accordance with an embodiment of the present invention.
  • homogenous refers to a uniform mixture having no visible lumps or unmixed powder or pockets of liquid.
  • the term “food ingredient” refers to an ingestible constituent used in the preparation of a food product.
  • the food ingredient may be present in the food product in modified or unmodified form.
  • the term “food product” refers to any ingestible product, including solid food products, liquid food products (such as beverages) and semi-solid food products.
  • analogue of an animal-derived product refers to a non-dairy or vegan product having a similar flavor and texture to that of a conventional animal-derived product, such as a meat product, a fish product, or a dairy product.
  • the analogue of a dairy product is an analogue of a cheese i.e. an analogue of a cheese formed by coagulation of the milk protein casein.
  • analogue of a plant-derived food product refers to a food product comprising components present in or isolated from a vegetable.
  • animal protein refers to a protein present in an animal product.
  • casein component refers to a subtype of casein phosphoproteins i.e. as 1 -casein, as2-casein, p-casein, and K-casein. Unless otherwise indicated, all numbers expressing quantities of ingredients, reaction conditions, and so forth used in the specification and claims are to be understood as being modified in all instances by the term “about.” Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should be construed in light of the number of significant digits and ordinary rounding approaches.
  • the present invention in at least some embodiments thereof, relates to a composition
  • a composition comprising
  • a carrier selected from the group consisting of water, oil and a combination thereof, wherein the composition is homogeneous and wherein
  • a total protein content is at least 25 wt% of the total composition
  • composition further comprises an animal protein and a total protein content is at least 5wt% of the total composition.
  • the total protein content is at least 5wt% of the total composition, such as 5wt%, about 10wt%, about 15wt%, about 20wt%, about 25wt%, about 30wt%, about 35wt%, about 40wt%, about 45wt%, about 50wt%, about 55wt%, about 60wt%, about 65wt%, about 70wt%, about 75wt%, about 80wt%, about 85wt%, about 90wt%, about 95wt% or up to 99wt% of the total composition.
  • the at least one animal protein provides functionality.
  • the at least one animal protein comprises casein and/or egg albumin, wherein the animal protein provides gelation of the composition.
  • the at least one animal protein comprises a protein derived from a connective tissue of an animal, such as collagen and/or elastin, wherein the animal protein provides a meat-like texture to the composition.
  • the at least one protein comprises a protein derived from a muscle of an animal, such as actin and/or myosin, wherein the animal protein provides tissue texture to the composition.
  • the at least one animal protein comprises ovalbumin and/or casein, wherein the animal protein provides foaming of the composition. The functionality of the animal protein in the composition is not affected by the presence of the protein derived from the bacterium.
  • bacterial protein is present in a range of from about 1 wt% to about 90 wt% of the total protein content of the composition, such as about 1%, about 5 wt%, about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt% or about 90 wt%.
  • a total protein content in the composition is from at least 25 wt% to about 90 wt%, such as 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt% or about 90 wt%.
  • the animal protein is casein or at least one casein component.
  • the at least one casein component is selected from the group consisting of as 1 -casein, as2-casein, P-casein, K-casein and combinations thereof.
  • the at least one casein component is one casein component.
  • the at least one casein component is two casein components.
  • the at least one casein component is three casein components.
  • the at least one casein component is four casein components.
  • the one casein component is as 1 casein.
  • the one casein component is as2-casein.
  • the one casein component is P-casein.
  • the one casein component is K-casein.
  • the two casein components are as 1 -casein and as2-casein.
  • the two casein components are as 1 -casein and P-casein.
  • the two casein components are as 1 -casein and K-casein.
  • the two casein components are as2-casein and p-casein.
  • the two casein components are as2-casein and K-casein.
  • the two casein components are P-casein and K-casein.
  • the three casein components are as 1 -casein, as2-casein and P-casein. According to an embodiment, the three casein components are as 1 -casein, as2-casein, and K-casein. According to an embodiment, the three casein components are as 1 -casein, P-casein and K-casein. According to an embodiment, the three casein components are as2-casein, p-casein and K-casein.
  • the three casein components are as 1 -casein, as2-casein, p-casein and K-casein.
  • the two, three or four casein components may each be present in the composition in equal amounts. According to some embodiments, the two, three or four casein components may each be present in different amounts. According to some embodiments, two of the three casein components may be present in the same amount and the third casein component may be present in a different amount. According to some embodiments, three of the four casein components may be present in the same amount and the fourth casein component may be present in a different amount. According to some embodiments, a first and second of the four casein components may be present in a same amount and a third and fourth casein component may be present in a same amount, wherein the amount of the first and second casein components is different from the amount of the third and fourth casein components.
  • a first and second of the four casein components may be present in a same amount and a third and fourth casein component may be present in amounts which are different from each other and from the amount of the first and second casein components.
  • the at least one casein component is a product of fermentation.
  • the at least one casein is derived from an animal.
  • the animal-derived casein may com comprise post-translational modifications, such as one or more phosphorylated phosphorylation sites, one or more disulfide bonds, or glycolysation.
  • the animal protein comprises whey or at least one whey component.
  • the whey component is selected from the group consisting of alpha-lactoglobulin, alphalactalbumin, glycomacropeptide, immunoglobulins, bovine serum albumin and combinations thereof.
  • the at least one whey component is a product of fermentation.
  • the animal protein comprises an egg protein.
  • the egg protein is selected from the group consisting of low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, ovalbumin, ovotransferrin, ovalbumin, ovoglobulin, ovomucin, ovomucoid, flavoprotein, avidin, lysozyme and combinations thereof.
  • the oil is a vegetable oil.
  • the vegetable oil is selected from the group consisting of coconut oil, corn oil, canola oil, cottonseed oil, palm oil, peanut oil, canola oil, safflower oil, avocado oil, mustard oil, peanut oil, sesame oil, soybean oil, sunflower oil, olive oil and combinations thereof.
  • the oil is a nut oil.
  • the nut oil is selected from the group consisting of almond oil, beech nut oil, Brazil nut oil, cashew oil, macadamia oil, pecan oil, pine nut oil, pistachio oil, walnut oil, pumpkin seed oil and combinations thereof.
  • the bacterial protein is derived from at least one Gram-positive bacterium, such as from one, two, three or more than three Grampositive bacteria.
  • the Gram-positive bacterium is of the class Clostridia, optionally of the genus Clostridium, further optionally of the species Clostridium tyrobutyricum.
  • the composition further comprises a vitamin selected from the group consisting of folic acid, Vitamin Bl (Thiamine), Vitamin B12 (Cyanocobalamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic), Vitamin B6 (Pyridoxine), Vitamin B7 (Biotin) and combinations thereof.
  • the vitamin is derived from the bacterium from which the protein is derived.
  • the composition further comprises a mineral selected from the group consisting of zinc, manganese, molybdenum, selenium, iron, potassium, copper and combinations thereof.
  • the mineral is derived from the bacterium from which the protein is derived.
  • the bacterial protein comprises a crude protein concentration of at least 80wt% of a total dry weight of the bacterium, such as 80wt%, about 85wt%, about 90wt%, about 95wt% or even about 100wt% of a total dry weight of the bacterium.
  • a crude protein content in said bacterium is from about 83 to about 86wt%.
  • the protein further comprises a plant protein and/or an animal protein.
  • the plant protein is a protein derived from a plant selected from the group consisting of soy, wheat, pea, lentil, beans (including chickpea, fava bean, kidney bean, black bean, pinto bean, lupini bean, mung bean), hemp, peanut, almond and combinations thereof.
  • the animal protein is selected from the group consisting of casein or derivatives thereof (such as micellar casein, sodium caseinate, calcium caseinate, kappa casein and combinations thereof); whey protein and derivatives thereof (such as hydrolyzed whey protein, concentrates and isolates of whey protein); and egg proteins and derivatives thereof (such as ovalbumin, ovotransferrin, ovomucoid and combinations thereof).
  • casein or derivatives thereof such as micellar casein, sodium caseinate, calcium caseinate, kappa casein and combinations thereof
  • whey protein and derivatives thereof such as hydrolyzed whey protein, concentrates and isolates of whey protein
  • egg proteins and derivatives thereof such as ovalbumin, ovotransferrin, ovomucoid and combinations thereof.
  • the carrier comprises water and oil at a water/oil weight/weight ratio of between about 99/1 and about 1/99, such as about 99/1, about 90/1, about 85/1, about 80/1, about 75/1, about 70/1, about 65/1, about 60/1, about 55/1, about 50/1, about 40/1, about 35/1, about 30/1, about 25/1, about 20/1, about 15/1, about 10/1, about 5/1, about 1/1, about 1/5, about 1/10, about 1/15, about 1/20, about 1/25, about 1/30, about 1/35, about 1/40, about 1/45, about 1/50, about 1/55, about 1/60, about 1/65, about 1/70, about 1/75, about 1/80, about 1/85, about 1/90 or about 1/99.
  • a concentration of oil in the carrier is from about 1 to about 60 wt%, such as about 1, about 5, about 10, about 15, about 20, about 25, about 30, about 35, about 40, about 45, about 50, about 55 or about 60 wt%.
  • the carrier comprises unsaturated and saturated oil.
  • the unsaturated/saturated weight/weight ratio is between about 99/1 and about 1/99, such as about 99/1, about 90/1, about 85/1, about 80/1, about 75/1, about 70/1, about 65/1, about 60/1, about 55/1, about 50/1, about 40/1, about 35/1, about 30/1, about 25/1, about 20/1, about 15/1, about 10/1, about 5/1, about 1/1, about 1/5, about 1/10, about 1/15, about 1/20, about 1/25, about 1/30, about 1/35, about 1/40, about 1/45, about 1/50, about 1/55, about 1/60, about 1/65, about 1/70, about 1/75, about 1/80, about 1/85, about 1/90 or about 1/99.
  • the unsaturated/saturated weight/weight ratio is between about 92/8 and about 10/90. According to some embodiments, the unsaturated oil to saturated oil weight/weight ratio is less than about 20/80, less than about 15/85, or even less than about 10/90.
  • the carrier comprises coconut oil, comprising from about 80 to about 95 wt% saturated oil in the total oil content.
  • the carrier comprises peanut oil, comprising from about 5 to about 15 wt% saturated oil in the total oil content.
  • the composition further comprises a gum, such as a vegetable gum optionally selected from the group consisting of xanthan gum, agar gum, cellulose gum, guar gum, locust bean gum, pectin and combinations thereof.
  • a weight concentration of the gum in the composition is between 0.02 % and 5 %, more preferably between about 0.03% and 1%, such as about 0.03%, about 0.05%, about 0.1%, about 0.02%, about 0.05%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9% or about 1.0%.
  • the composition further comprises a starch, such as a starch obtained from a plant including potato, corn, pea and the like, which may be provided in a native form or a chemically- and/or enzymatically-modified form.
  • a weight concentration of the starch in the composition is between about 0.05% and 40%, such as about 0.05%, about 0.1%, about 0.05%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35% or about 40%.
  • the starch is first subjected to heating and mixing prior, then added to the composition and further homogenized. Subsequent to homogenization, the final composition is maintained under refrigeration for a duration in the range of 12 hours to 7 days until the desired texture is attained.
  • the composition further comprises at least one flavoring agent.
  • the flavoring agent is a natural flavoring substance, such as a fruit or vegetable extract.
  • the flavoring agent is an artificial flavoring substance or flavor enhancer.
  • the flavoring agent is a nature-identical flavoring substance.
  • a food ingredient comprising the composition as disclosed herein.
  • a food product comprising the feed ingredient as disclosed herein.
  • the food product is selected from the group consisting of a hard cheese, a spreadable cheese, a nut butter, a sauce, a dip, a marinade, a mayonnaise and optionally further comprises an animal- or plant-derived protein.
  • an analogue of an animal- or plant-derived food product comprising the composition as disclosed herein, wherein a total protein content of the analogue comprises less than about 95 wt% of animal protein, such as less than 95wt%, less than 90wt%, less than 85wt%, less than 80wt%, less than 75wt%, less than 70wt%, less than 65wt%, less than 60wt%, less than 55wt%, less than 50wt%, less than 45wt%, less than 40wt%, less than 35wt%, less than 30wt%, less than 25wt%, less than 20wt%, less than 15wt%, less than 10wt%, less than 5wt% or even about 0wt% animal protein.
  • the analogue is selected from the group consisting of an analogue of a cheese (such as a hard cheese or a spreadable cheese) and an analogue of a nut butter (such as almond butter, cashew butter, hazelnut butter, macadamia nut butter, peanut butter, pecan butter, pistachio butter, walnut butter).
  • the analogue of a cheese further comprises a milk protein, such as casein and/or whey or derivatives thereof. According to an embodiment, said milk protein forms between lwt% and 95% of the total protein content of said cheese analogue.
  • the analogue of a cheese is an analogue of a spreadable cheese.
  • the analogue of a spreadable cheese further comprises a plant-derived protein.
  • the analogue of a spreadable cheese further comprises a dairy protein.
  • the analogue of a cheese is an analogue of a hard cheese.
  • the analogue of a hard cheese further comprises a plant-derived protein.
  • the analogue of a hard cheese comprises a dairy protein.
  • the first fraction of the protein source is blended with the carrier at a protein source to carrier weight/weight ratio of between about 0.05 to about 0.2, such as about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.1, about 0.12, about 0.14, about 0.16, about 0.18 or about 0.2.
  • the second fraction of the protein source is blended with the first homogenized blend at a protein source to homogenized blend weight/weight ratio of between about 0.03 to about 0.15, such as about 0.03, about 0.04, about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.10, about 0.11, about 0.12, about 0.13, about 0.014 or about 0.15.
  • the second fraction of the protein is different from the first fraction of the protein.
  • the first and second fractions of the protein comprise different proteins (such as a first fraction being a bacterial protein and a second fraction being a plant protein, or vice versa).
  • the proteins are from the same source, but comprise different protein concentrations.
  • the method further comprises blending a third fraction of the protein source with the second homogenized blend at protein to homogenized blend weight/weight ratio of between 0.01 to 0.5 to form a third blend; and introducing energy into the third blend to form a third homogenized blend.
  • the third fraction of the protein source is blended with the second homogenized blend at a protein source to homogenized blend weight/weight ratio of between about 0.03 to about 0.15, such as about 0.03, about 0.04, about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.10, about 0.11, about 0.12, about 0.13, about 0.014 or about 0.15.
  • the third fraction of the protein is different from the second fraction of the protein and/or from the first fraction of the protein.
  • the first and/or second and/or third fractions of the protein comprise different proteins.
  • the proteins are from the same source, but comprise different protein concentrations.
  • the method further comprises blending a fourth fraction of the protein source with the third homogenized blend at protein to homogenized blend weight/weight ratio of between 0.01 to 0.5 to form a fourth blend; and introducing energy into the fourth blend to form a fourth homogenized blend.
  • the fourth fraction of the protein source is blended with the third homogenized blend at a protein source to homogenized blend weight/weight ratio of between about 0.03 to about 0.15, such as about 0.03, about 0.04, about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.10, about 0.11, about 0.12, about 0.13, about 0.014 or about 0.15.
  • the fourth fraction of the protein is different form the third fraction of the protein and/or the second fraction of the protein and/or from the first fraction of the protein.
  • the first and/or second and/or third and/or fourth fractions of the protein comprise different proteins.
  • the proteins are from the same source, but comprise different protein concentrations.
  • the method further comprises adding at least one selected from the group consisting of an oil, a gum, a starch, a fat, a divalent cation and a buffering agent or a combination thereof to at least one of the first blend, the first homogenized blend, the second blend, the second homogenized blend, the third blend, the third homogenized blend, the fourth blend, and the fourth homogenized blend.
  • the method further comprises blending a fifth fraction of the protein with the fourth homogenized blend at a protein to homogenized blend weight/weight ratio of between 0.01 and 0.5 to form a fifth blend; and introducing energy into the fifth blend to form a fifth homogenized blend, and introducing energy into the fourth blend to form a fourth homogenized blend.
  • the fifth fraction of the protein source is blended with the fourth homogenized blend at a protein source to homogenized blend weight/weight ratio of between about 0.03 to about 0.15, such as about 0.03, about 0.04, about 0.05, about 0.06, about 0.07, about 0.08, about 0.09, about 0.10, about 0.11, about 0.12, about 0.13, about 0.014 or about 0.15.
  • the fifth fraction of the protein is different from the fourth fraction of the protein and/or the third fraction of the protein and/or the second fraction of the protein and/or from the first fraction of the protein.
  • the first and/or second and/or third and/or fourth and/or fifth fractions of the protein comprise different proteins.
  • the proteins are from the same source, but comprise different protein concentrations.
  • the method further comprises adding at least one selected from the group consisting of a fat, an oil, a gum, a starch, a divalent cation and a buffering agent or a combination thereof to at least one of the first blend, the first homogenized blend, the second blend, the second homogenized blend, the third blend, the third homogenized blend, the fourth blend, the fourth homogenized blend, the fifth blend, the fifth homogenized blend, and any additional blends or homogenized blends.
  • the fat is preferably added in the first step of homogenization.
  • the starch is preferably cooked prior to blending of the first portion of the protein with the carrier.
  • the starch is cooked at a temperature of from about 60°C to about 93°C for a duration of from about 2 to about 10 minutes.
  • the gum is cooked prior to blending of the first portion of the protein with the carrier.
  • no cooking stage is carried out prior to blending of the first portion of the protein with the carrier.
  • FIG. 1 An exemplary process 10 for the preparation of a 1:0.425 water: protein composition in accordance with the principles of the present invention is schematically illustrated in FIG. 1.
  • step 12 weight units of a protein source comprising 85wt% protein content
  • step 14 weight units water as carrier
  • a first fraction (20 weight units) of the protein source is blended with the 100 weight units water using an immersion blender (step 16) to provide 120 weight units of a first blend.
  • Energy is introduced into the first blend (step 18) by high-pressure homogenization in the range of from about 4000 to about 5000 psi to form a first homogenized blend.
  • a second blend is then formed (step 20) by blending the first homogenized blend with a second fraction of the protein source (10 weight units) using an immersion blender to provide 130 weight units of the second blend. Energy is introduced into the second blend (step 22) by high-pressure homogenization in the range of from about 4000 to about 5000 psi to form a second homogenized blend.
  • a third blend is then formed (step 24) by blending the second homogenized blend with a third fraction of the protein source (10 weight units) using an immersion blender to provide 140 weight units of the third blend. Energy is introduced into the third blend (step 26) by high-pressure homogenization in the range of from about 4000 to about 5000 psi to form a third homogenized blend.
  • a fourth blend is then formed step 28) by blending the third homogenized blend with a fourth fraction (10 weight units) using an immersion blender to provide 150 weight units of the fourth blend.
  • Energy is introduced into the fourth blend (step 30) by high-pressure homogenization in the range of from about 4000 to about 5000 psi to form a fourth homogenized blend 30 as a final product.
  • Fourth homogenized blend 30 comprises 50 weight units of protein source, the protein source comprising 85wt% protein, such that fourth homogenized blend 30 has a protein content of 28.3% w/w of the total blend 30.

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Abstract

L'invention concerne une composition homogène comprenant une protéine, au moins 1 % en poids d'une teneur totale en protéines étant une protéine bactérienne ; et un porteur choisi dans le groupe constitué par l'eau, l'huile et une combinaison de celles-ci, la teneur totale en protéines dans la composition étant d'au moins 25 % en poids ou la composition comprenant au moins une protéine animale et une teneur totale en protéines dans la composition étant d'au moins 5 % en poids de la composition totale. L'invention concerne en outre des ingrédients alimentaires et des produits alimentaires comprenant la composition.
PCT/IB2022/062552 2021-12-22 2022-12-20 Compositions comprenant une protéine bactérienne WO2023119163A1 (fr)

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CN202280085743.6A CN118450817A (zh) 2021-12-22 2022-12-20 包含细菌蛋白的组合物
AU2022419536A AU2022419536A1 (en) 2021-12-22 2022-12-20 Compositions comprising bacterial protein

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018204792A2 (fr) * 2017-05-05 2018-11-08 White Dog Labs, Inc. Produits protéiques unicellulaires et procédé intégré de production d'éthanol et de protéine unicellulaire
WO2021138482A1 (fr) * 2019-12-31 2021-07-08 Air Protein, Inc. Compositions alimentaires à haute teneur en protéines
WO2021178254A1 (fr) * 2020-03-02 2021-09-10 Air Protein, Inc. Compositions d'analogues de produit carné à haute teneur en protéines structurées

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Publication number Priority date Publication date Assignee Title
WO2018204792A2 (fr) * 2017-05-05 2018-11-08 White Dog Labs, Inc. Produits protéiques unicellulaires et procédé intégré de production d'éthanol et de protéine unicellulaire
WO2021138482A1 (fr) * 2019-12-31 2021-07-08 Air Protein, Inc. Compositions alimentaires à haute teneur en protéines
WO2021178254A1 (fr) * 2020-03-02 2021-09-10 Air Protein, Inc. Compositions d'analogues de produit carné à haute teneur en protéines structurées

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Title
ADEDAYO, M. R.; AJIBOYE, E.A.; AKINTUNDE, J.K.; ODAIBO, A.: "Single cell proteins: as nutritional enhancer", ADVANCES IN APPLIED SCIENCE RESEARCH, PELAGIA RESEARCH LIBRARY, IN, vol. 2, no. 5, 1 January 2011 (2011-01-01), IN , pages 396 - 409, XP009546546, ISSN: 0976-8610 *

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